Try this I-burn soup recipe, or contribute your own.
- 2 garlic cloves
- 1/2 teaspoon sea salt
- 4 quarts water
- 4 carrot diced
- 4 celery stalks chopped with leaves
- 2 cups chopped greens collard, chard, dandelion
- 1 red onion large, chopped
- 2 sweet potatoes chopped
- 2 cups root vegetables turnips, parsnips, rutabaga
- 1.5 cups shiitake mushrooms or maitake mushrooms
- 1.5 cups white button mushrooms
- 1 cup daikon or white radish diced, root and tops
- 1/2 cup cilantro fresh
- Carbohydrate 24.7534289583333 g
- Cholesterol 0 mg
- Fat 0.277421041666667 g
- Fiber 4.67776666124662 g
- Protein 2.73022166666667 g
- Saturated Fat 0.06390625 g
- Serving Size 1 1 Serving (836g)
- Sodium 269.464499967944 mg
- Sugar 20.0756622970867 g
- Trans Fat 0.0843983333333333 g
- Calories 108 calories
Step-by-step
- Combine all ingredients in a stockpot and bring to a boil.
- Cover and let simmer for 2 hours.
- Allow to cool.
- Puree in a blender.
- Serve warm, room temp or chilled.
- This soup will keep in the refrigerator for up to 5 days.
The Heavy Lifter
Garlic drives the aromatic foundation of this broth. Crushing the cloves with half a teaspoon of sea salt ruptures the cell walls immediately. This mechanical destruction releases alliinase enzymes, initiating the formation of allicin for a sharper flavor than whole cloves yield. Fresh garlic delivers potent pungency. Pre-minced jarred alternatives lack these volatile sulfur compounds entirely. Dice the red onion uniformly to ensure even softening during the extended simmer. Retain the celery leaves for the pot. They contain higher concentrations of essential oils than the stalks, adding herbal bitterness that balances the natural sweetness of the root vegetables.
Simmering and Pureeing Mechanics
Load a large stockpot with four quarts of water and all prepared produce. Bring the liquid to a rolling boil before dropping the heat to a gentle bubble. Cover the pot tightly to trap moisture, then simmer the contents for two full hours. This prolonged heat softens the dense cell walls of the sweet potatoes, turnips, parsnips, and rutabagas completely. Raw root vegetables require this duration to gelatinize starches properly. Common errors include overcrowding the blender during the final processing stage. Hot liquids expand violently in sealed containers. Vent the blender lid slightly and cover it with a thick towel to prevent pressure explosions. Process the batch until completely smooth, then chill portions promptly. Stored in an airtight container, the finished soup remains safe for consumption up to five days.
